Veal And Green Bean Casserole
|Veal steak||1⁄2 Pound (1/2 Inch Thick)|
|Butter||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||6 Ounce|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Frozen cross cut green beans||9 Ounce|
|Chopped parsley||2 Tablespoon|
|Fine corn flake crumbs||1⁄3 Cup (5.33 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
Cut veal into serving pieces; saute in 2 tablespoons butter in skillet.
Sprinkle with half the salt and pepper.
Drain mushrooms, reserving liquid.
Add reserved liquid to veal; cover.
Cook over low heat for 35 to 40 minutes or until veal is tender.
Melt 1/4 cup butter; saute onion until tender.
Blend in paprika, flour and remaining salt.
Add mushrooms and sour cream.
Cook over low heat, stirring constantly, until heated through.
Cook beans according to package directions; drain.
Add sour cream mixture, green beans and parsley to veal mixture.
Pour into shallow 2-quart casserole.
Melt remaining butter; stir in crumbs and cheese.
Sprinkle around edge of casserole.
Bake in 350-degree oven for about 20 minutes or until bubbling.
Garnish with parsley; serve.